Ingredients
- • 1 ½ pounds veal cutlets
- •
- • ½ cup all-purpose flour
- •
- • 2 large eggs
- •
- • 3 tablespoons grated Parmesan cheese
- •
- • 2 tablespoons milk
- •
- • 1 teaspoon minced parsley
- •
- • ½ teaspoon salt
- •
- • ¼ teaspoon pepper
- •
- • 1 pinch ground nutmeg
- •
- • 1 cup dry bread crumbs
- •
- • 6 tablespoons butter
- •
- • 4 slices lemon
Directions
- 1
Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
- 2
Beat together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg in a shallow bowl until combined. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
- 3
Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.